Sheet Pan Beef and Zucchini Meatballs with Maple-Lemon Brussels Sprouts and Sweet Potatoes
50
Minutes
4
Servings
15
Ingredients
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Line a large, rimmed sheet pan with parchment paper and generously spray with oil. Arrange sweet potatoes in a single layer, spray with oil, season all over with ½ tsp. salt and paprika and roast in the bottom third of the oven for 15 minutes.
Step 2
Meanwhile, in a medium bowl, combine beef, ½ tsp. salt, zucchini, parmesan, mustard, and sage until well combined, and then shape mixture into 16 meatballs. In a second medium bowl, toss Brussels sprouts with lemon juice, maple syrup, ½ tsp. salt, ¼ tsp. black pepper, and a spray of olive oil.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Step 3
Flip sweet potatoes and nudge them to one half of the sheet pan, crowding them up a bit, if needed. Arrange meatballs on the other half of the sheet tray, and scatter Brussels sprouts around them, drizzling over any leftover juices in the bowl.
Step 4
Roast in the bottom third of the oven for 10 minutes, then move sheet pan to the top third of the oven and cook until sweet potatoes and Brussels sprouts are tender and golden brown, and meatballs are cooked through, about 10 minutes more.
Step 5
Arrange the meal on plates, sprinkle parsley over the top, and serve.
Suggestions
This easy recipe is made on one sheet pan, with simple prep and cooking tasks that make it ideal for a weeknight. Squeezing the zucchini to remove excess liquid is an important step (and a good cook’s trick) for ensuring the meatballs hold together well.
Nutrition Information
Nutrition information per serving (based on 90% lean ground beef): 390 Calories; 183 Calories from fat; 20.3 g Total Fat (8.1 g Saturated Fat; 7.1 g Monounsaturated Fat); mg Cholesterol; 1031.1 mg Sodium; 36.1 g Total Carbohydrate; 7.1 g Dietary Fiber; 42.8 g Protein; 6.4 mg Iron; 1440.3 mg Potassium; 0.3 mg Thiamin; 0.7 mg Riboflavin; 12.9 mg Niacin (NE); 1.02 mg Vitamin B6; 3.3 mcg Vitamin B12; 9 mg Zinc; 30.6 mcg Selenium; 176.9 mg Choline.
This recipe is an excellent source of Protein, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Iron, Selenium, Zinc, and Choline.
